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Healthy Cookies! Vegan pumpkin cookies with nut butter, dried fruit, and toasted nuts- Version 1.

Updated on January 12, 2013

Vegan Pumpkin cookies, Version 1

5 stars from 1 rating of Pumpkin cookies with nut butter

Low calorie high nutition pumpkin cookies

After baking. Everyone loves before and after photos! You are going to love these healthy treats!
After baking. Everyone loves before and after photos! You are going to love these healthy treats! | Source
Getting all your ingredients out together saves time.
Getting all your ingredients out together saves time. | Source
Have you read the recent research on nuts? You're "nuts" if your not eating a handful a day!
Have you read the recent research on nuts? You're "nuts" if your not eating a handful a day! | Source
Toasting the nuts until fragrant and browned.
Toasting the nuts until fragrant and browned. | Source
Mixing the dry ingredients together
Mixing the dry ingredients together | Source
Getting the wet ingredients together.
Getting the wet ingredients together. | Source
Quick chop on the dried cherries. Did you know that all forms of cherries are excellent for treating gout?
Quick chop on the dried cherries. Did you know that all forms of cherries are excellent for treating gout? | Source
Take out the pits and chop the dates.
Take out the pits and chop the dates. | Source
Slowly adding the dry ingredients to the wet mix.
Slowly adding the dry ingredients to the wet mix. | Source
Those flecks of white are from the dates.
Those flecks of white are from the dates. | Source
I love using parchment paper. They are no added calories from greasing your pan and clean-up is a snap.
I love using parchment paper. They are no added calories from greasing your pan and clean-up is a snap. | Source
Before baking.
Before baking. | Source

Pumpkin cookies with nut butter ,dried fruit and toasted nuts

Prep time: 20 min
Cook time: 18 min
Ready in: 38 min
Yields: about 2 dozen

Vegan pumpkin cookies

  • 1 can organic pumpkin, or fresh
  • 2 cups almond butter, fresh ground if possible
  • 2/3 cup Sweetleaf-mix of sugar and stevia, 2/3rds the calories of regular sugar
  • 4 cups whole wheat white flour
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 cup dried dates, chopped
  • 1 cup dried cherries, chopped
  • 1 cup walnuts, toasted
  • 1 cup pecans, toasted
  • 1 cup water
  • 2 tablespoons vanilla, real

Pumpkin cookies with nut butter, dried fruit and toasted nuts

  1. Turn on your oven to 350 degrees. Line a cookie sheet with a Sil-pat or parchment paper.
  2. In a large mixing bowl combine your wet ingredients, and in another large bowl, mix together your dry ingredients.
  3. Next, add the dry mix to to the wet mix, slowly combining them until all the ingredients are fully incorporated together. The dates can look like dry flour because of their white centers, so try not to overmix.
  4. Dip an ice cream scoop (or gently form balls that size with your hands) into the ingredients and drop each small ball of cookie mix onto the tray. Take a spoon or the other side of the scoop to gently press the cookies down. Don't worry about spreading, the cookies will bake exactly as you have set them on the tray.
  5. Bake for 15-18 minutes. I found 18 minutes worked better in my oven. Let cool for a few minues and then enjoy!. This recipe makes over 2 dozen cookies. I bag them and freeze them. You can take them out about a half an hour before you want to enjoy or pack them in your lunch!

Pumpkin cookies with nut butter, dried fruit and toasted nuts

This Christmas I was fortunate enough to go to California and visit my beautiful daughter and my super smart son-in-law. My daughter, ahead of our visit, had made her dad and I a lovely vegan cookies for a snack. It was so good idea as we were taking them with us on hikes, packing them in the car for snacks, and one crazy evening, they even became my dinner. We all liked them so much she had to make another batch while we were there. She inspired me to take her recipe and of course, put my twist to it. I can never leave well enough alone and I wanted to make these cookies into something that could substitute for a protein bar. You know those dry, over sweet bars we tell ourselves they are good for us and they really are not.

So back home in my kitchen I decided to figure out a way to provide for max nutrition but to hold onto the yumminess! This was my first version and they turned out great. I have a second version I am going to post that I think amped up the nutrition and still held onto the yummy factor. Try both versions and tell me what you think!

Side note: My niece has Celiac's disease and we chat about recipes all the time. She told me she goes to her local gluten-free baker and she can buy their mix of flours. She has found some are great for savory baking and others are good for sweet. I hope she tries this recipe with her flour and reports in!

Vegan pumpking cookies with nuts and fruit

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      Thanks. If you like dark chocolate and peanut butter you will love version 3!

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      Lots of good photos and ideas here for cookies..and the vegan will be delighted. thanks for sharing this. Pinning.

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